Grilled Caribbean Coconut Shrimp With Rum Marinade Recipes

COCONUT-RUM GRILLED SHRIMP RECIPE

Steps:

• In a large bowl, combine the coconut milk, brown sugar, rum, and lime juice. Whisk until sugar is dissolved. Set aside half of mixture for the glaze. Add shrimp to remaining mixture still in the bowl. Gently coat all shrimp with the marinade. Cover and refrigerate for 1 hour.
• While shrimp is marinating, make your glaze by placing reserved mixture in a small saucepan over low-medium heat. Bring to a simmer and while stirring constantly, allow mixture to thicken slightly, reduced to about 1/2 - 1/3 cup. Remove immediately from heat.
• Remove shrimp from refrigerator and thread onto metal skewers or wooden skewers that have been soaked in water. Discard any remaining marinade. Grill shrimp over medium heat, about 2 minutes per side or until shrimp have turned pink. Remove from grill and brush shrimp with glaze. Turn skewers over and brush the other side with glaze. Serve and enjoy!

GRILLED CARIBBEAN COCONUT SHRIMP WITH RUM MARINADE

Steps:

• Mix the marinade ingredients in a nonreactive bowl
• Then add shrimp and marinate for at least 10 minutes but no longer than 30.
• Preheat grill to medium heat and grill shrimp for about 2 - 4 minutes per side, being careful not to over cook them as they will become tough and chewy.
• ENJOY!

COCONUT-LIME MARINATED AND GRILLED SHRIMP

Steps:

• Zest and juice 2 of the limes (you should have about 1 tablespoon zest and 1/4 cup juice) and add to a medium glass bowl. Peel and grate the ginger and garlic and add to the bowl along with the red pepper flakes, canola oil, coconut milk and 1 1/2 teaspoons salt. Stir to combine.
• Marinate in the refrigerator for 30 minutes. Meanwhile, cut the remaining lime into wedges. Reserve for serving.
• Heat a large grill pan over medium-high heat. Remove the shrimp from the marinade and put on a baking sheet lined with paper towels; don't worry if the coconut milk has hardened while it was in the refrigerator. In batches, cook the shrimp until lightly charred in spots on both sides and just cooked through, about 3 minutes total. Remove from the heat and transfer to a large plate.
• Top with the sliced scallion and serve with the reserved lime wedges.

GRILLED RUM-SOAKED SHRIMP (CUBA -- CARIBBEAN)

Steps:

• Clean & trim shrimp & make 1/4-inch-deep incision on the top of each one (the side without the feet) from tail to head, then under cold running water, open the incision & wash away any brownish-black matter (including the thin, dark vein).
• In a large nonreactive) stainless steel or glass bowl, combine lime juice, pineapple juice, rum, cilantro & garlic, then salt & pepper to taste.
• Add shrimp, cover the refrigerate, allowing shrimp to marinate for as least 2 & not more than 3 hours.
• Remove shrimp from the marinade & set the shrimp aside, discarding everything else.
• Run a skewer through each shrimp, skewering it in the tail area & also in the thicker, upper area, fitting 8 shrimp on a 10-inch skewer. IF USING WOODEN SKEWERS, DO NOT LEAVE ANY GAPS BETWEEN THE SHRIMP!
• Place shewered shrimp on the grill over medium-high heat & grill about 3-4 minutes on each side, until the shells turn bright red & the meat is an even, opaque white.
• Remove shrimp from the grill & serve on a bed of Mango Lime Relish, either skewered or not, as you prefer.

I'VE GOT THE RUM IN THE COCONUT SHRIMP

Steps:

• In a glass dish, combine shrimp,rum,brown sugar,ginger,lime juice,zest,soy and garlic; cover and marinate at room temperature 30 minutes, stir occasionally.
• Remove shrimp from marinade, reserving marinade, thread shrimp onto skewers.
• Grill shrimp, basting with reserved marinade and turning them once, until just cooked through, about 6 minute
• Slide shrimp from skewers, shrimp can be served hot or warm.

'BUT WHY IS THE RUM GONE?' GRILLED SHRIMP

Steps:

• Combine mint leaves, sugar, and shallot in a bowl; pound with a spoon to crush coarsely. Whisk rum and 1/4 cup lime juice into mint mixture to make a marinade. Stir lime zest into the marinade; season with salt and black pepper.
• Pour marinade into a resealable plastic bag. Add the shrimp, coat with the marinade, squeeze out excess air, and seal the bag. Marinate at room temperature 15 to 20 minutes.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Remove shrimp from marinade and thread onto 6 bamboo or metal skewers, all facing the same way. Discard marinade.
• Cook the skewers on the preheated grill, turning frequently until nicely browned on all sides, and the meat is no longer pink in the center, about 5 minutes. Drizzle 2 tablespoons fresh lime juice over the skewers to serve.

CARIBBEAN GRILLED SHRIMP

Steps:

• Prepare your shrimp, and leave in the fridge until you're ready.
• Next, mix the rum, brown sugar, cayenne pepper, ground pepper, chopped basil, olive oil, garlic salt and juice from 2 of the limes.
• Using a chocolate grater, add the zest from the third lime to the mix.
• Use the juice from the last lime, and add that to the mix as well.
• Place your shrimp into the liquid, and leave for between 1 - 2 hours. (60 minutes seems to be the magic number for us, because after that, the rum is a little overpowering).
• Grill on a hot barbeque about 2-3 minutes each side, or until pink. The caramelisation is amazing!
• In absence of a barbeque, pan frying or broiling is good too.
• We serve on stir fried vegetables (using the juice from the mix) and pasta.
• ENJOY!

GRILLED COCONUT SHRIMP

Steps:

• Place coconut milk in a skillet and bring to boil. Reduce heat to low and simmer for 10 minutes until reduced by a quarter - it should be the consistency of heavy cream. Stir in the green curry paste, ginger, lime leaves, fish sauce and sugar. Cook another 5 to 6 minutes or until sauce is thickened and fragrant.
• Stir in 1 tbsp each of mint and coriander and all of lime juice. Cool.
• Divide sauce in half in 2 bowls. Season shrimp with salt and stir into half of sauce.
• Marinate shrimp in sauce for 30 minutes. Reserve other half of sauce for dipping sauce.
• Remove shrimps from marinade and discard marinade.
• Preheat grill on high and grill shrimps about 1½ minutes per side or until pink and slightly curled. Cool. Stir in coconut and remaining mint and coriander to dipping sauce. Serve with shrimps.
• Place shrimps on bamboo skewers, if desired.

RUMCHATA® MARINATED SHRIMP

Steps:

• Thread shrimp on wooden skewers. Place in a container and cover with rum cream liqueur. Let marinate in the refrigerator, 3 to 4 hours.
• Preheat an outdoor grill for high heat and lightly oil the grate.
• Pour out rum cream liqueur. Sprinkle chicken seasoning over shrimp. Spray with cooking spray.
• Grill until shrimp turn pink, about 3 minutes per side.